I totally agree with Nag's verdict on these cookies being fudgy, gooey and down right yummy. A treat over this weekend, we all needed that simple something after two long weeks of going through bouts of illness and the various other things that simply keep you occupied. I had a packet of these morsels lying ready to be used from the batch of recently procured goodies. And I did my justice to them.
Preheat the oven to 180C. In a bowl, combine sugars with the softened butter until smooth and creamy. Add vanilla and the egg and beat well until well combined. In a separate bowl, combine the flour, baking soda and salt well with a fork. Add this to the wet mixture and combine well. Then add the butterscotch chips. The dough will be thick. Distribute the chips as well as possible. Line a cookie sheet with parchment paper or a baking sheet. Use an ice cream scoop to drop the cookie dough on the baking tray. If you don't have an ice cream scoop, use 2 spoons, one to scoop up the dough and the other to smoothen it a bit and lower it on to the baking tray. Bake for about 15 to 18 minutes until the top turns a light golden brown.
Am sending these festive beauties for Suma's event 'Cakes And More Cookie Fest'
Ingredients:
White Sugar - 1/4 scant cup (even if
it doesn’t quite measure a ¼ cup, its fine, because the cookies could be bit
too sweet)
Brown Sugar - 1/4 cup
Unsalted Butter - 1/2 cup butter at room temp
Vanilla Extract - 1 tsp
Egg - 1
Flour - 1.5 cups
Baking Soda - 1/2 tsp
A generous pinch of salt
Butterscotch Chips - 3/4 cup (I used the Nestle butterscotch morsels)
Brown Sugar - 1/4 cup
Unsalted Butter - 1/2 cup butter at room temp
Vanilla Extract - 1 tsp
Egg - 1
Flour - 1.5 cups
Baking Soda - 1/2 tsp
A generous pinch of salt
Butterscotch Chips - 3/4 cup (I used the Nestle butterscotch morsels)
Preheat the oven to 180C. In a bowl, combine sugars with the softened butter until smooth and creamy. Add vanilla and the egg and beat well until well combined. In a separate bowl, combine the flour, baking soda and salt well with a fork. Add this to the wet mixture and combine well. Then add the butterscotch chips. The dough will be thick. Distribute the chips as well as possible. Line a cookie sheet with parchment paper or a baking sheet. Use an ice cream scoop to drop the cookie dough on the baking tray. If you don't have an ice cream scoop, use 2 spoons, one to scoop up the dough and the other to smoothen it a bit and lower it on to the baking tray. Bake for about 15 to 18 minutes until the top turns a light golden brown.
Am sending these festive beauties for Suma's event 'Cakes And More Cookie Fest'
